Simple Veggie Tostadas

Veggie Tostadas Photo: Oxmoor House


  • Cooking spray
  • 2 cups sliced mushrooms
  • 2 small zucchini, sliced
  • 1 large red bell pepper, chopped
  • 4


  1. Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, zucchini, and bell pepper to pan. Sauté 3 to 5 minutes or until vegetables are tender. Spoon about 3/4 cup vegetable mixture over black bean mixture on each tostada. Top with lettuce, salsa, and cheese.

  • Prep Time:
  • Cook Time:

  • Get the Mexican tostada flavors without the grease and cholesterol. This healthy tostada is filled with heart-healthy unsaturated fats and fiber, which aids in digestion. It's great for any meal.
  • Yield: 4 servings (serving size: 1 tostada)

Nutritional Information

Calories per serving: 215
Caloriesfromfat per serving: 12%
Fat per serving: 2.8g
Saturated fat per serving: 1.1g
Monounsaturated fat per serving: 0.2g
Polyunsaturated fat per serving: 0.7g
Protein per serving: 13g
Carbohydrate per serving: 38.7g
Fiber per serving: 10.5g
Cholesterol per serving: 5mg
Iron per serving: 3.4mg
Sodium per serving: 404mg
Calcium per serving: 172mg
Cooking Light Superfast Suppers